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This Chinese-style preserved turnip (preserved/salted radish) omelette or better known as chai po neng locally is another humble, childhood favourite often cooked by my mum. It goes so well with porridge. As with most of my mum’s recipes, the ingredients are minimum (just preserved turnip, eggs and garlic) yet so delicious; best of all it’s like an evergreen classic for I never get sick of eating it all these years.

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My mum does not always wash the preserved turnip (chai po) before cooking, but I prefer to do so to get rid of excess saltiness or any dirt (highly recommended by the market uncle who sold me the chai po). Unlike my mum’s long bean omelette and fish cake omelette which is seasoned by salt &/or soy sauce, there is usually no need to salt this omelette at all as the chai po is already very salty.